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In this video Randy Clemens, author of The Sriracha Cookbook, demonstrates how to make Piquant Pulled Pork in your own home using a crock pot. Make sure you allow plenty of time
and give it a try--you will not be disappointed!
To read the demonstrated recipe click here.
Here's the recipe as it appears in The Sriracha Cookbook:
Piquant Pulled Pork
Sorry, guys--no “In a Pinch” quick fix here. If you want proper pulled pork, you gotta give it the time it needs. An overnight brine bath helps keep it moist through the long, slow, 12-hour journey to porcine perfection. Serve the pulled pork on hamburger buns, drizzled with your favorite barbecue sauce or more Sriracha, if you feel so inclined.
Makes 10 to 12 servings
- 6 tablespoons light brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1/4 cup kosher salt
- 4 cups cold water
- 1/4 cup firmly packed light brown sugar
- 1 medium red onion, sliced
- 3 cloves garlic, minced
- 3 bay leaves
- 6- to 8-pound bone-in pork shoulder (Boston butt) roast
- 3 tablespoons yellow mustard
- 1/3 cup Sriracha
- 1/2 cup cold water
To make the spice rub, in a small bowl, mix together the brown sugar, garlic powder, salt, pepper, cumin, and paprika. Reserve.
To make the brine, in a small bowl, dissolve the salt in the cold water. Add 2 tablespoons of the spice rub, the brown sugar, onion, garlic, and bay leaves, stirring to combine. Put the meat in a large bowl or ziplock bag and pour the brine over, making sure that the meat is completely submerged in liquid. Cover and refrigerate overnight.
The following morning, drain the brine, reserving the pork and onion. Pat the roast dry with paper towels. In a small bowl, mix together the mustard and Sriracha. Using your hands, rub an even coating of the mustard mixture all over the pork. Sprinkle the remaining spice rub evenly over the entire roast, pressing it into the meat, making sure it adheres.
Put the reserved onion in a crock pot. Pour in the cold water. Place the pork on top of the bed of onions, with the fattier side of the roast facing up. Cover and cook on low for 12 hours. At this point, the meat should simply flake away with the slightest touch. Remove the roast from the crock pot, and let rest for 45 to 60 minutes. This will allow the meat to cool slightly, which will in turn make it easier to shred. Pull the meat apart using two forks, discarding extra fat and other less-than-palatable bites.
That’s a Crock!
Carolina purists would scoff at the notion of cooking pulled pork in a crock pot. True pulled pork should be smoked over hickory or oak, but far more homes are equipped with a crock pot than a smoker, and I assure you, this recipe will not disappoint.
However, if you’re feeling adventurous, and are familiar with the art and zen of smoking meat, by all means, stick your rubbed roast over some hardwood at around 225°F until the internal temperature reaches 190°F, about an hour and a half per pound of pork. If the meat begins to dry out after 5 or 6 hours, wrap it in foil and continue cooking as directed.
Reprinted from The Sriracha Cookbook: 50 "Rooster Sauce" Recipes that Pack a Punch by Randy Clemens copyright © 2010. Photographs © 2010 by Leo Gong. Used with permission of the publisher, Ten Speed Press, an imprint of the Crown Publishing Group,
a division of Random House, Inc., New York.